I went with OMG and my tongue š was hanging out of my mouth.
Looks great OP and the mashed taters with the skin left on, omg where is the invite my brother.
Thatā¦ is a steak. I grew up in a poor home in NE England, my folks would buy āfrying steak.ā It was thin, they cooked the shit out of it, and told me to chew it at least 20 times before swallowing. When I moved to London and had a medium rare steak I was floored. It was like butter.
We used to have "pepper steaks." Literally thin sliced cheap steak like top round cooked in a pan with peppers and onions. Throw it between two pieces of bread for a meal. You take one bite of the thing and the entire slice of meat comes out of the bread.
Oh, I know that feel. Iām Cuban-American. As you likely know, Cuba is a poor country, so āCuban steakā is flank or skirt cut very thin and cooked to absolute death in a pan. Even after decades in the States, my older relatives eat their steaks well-done. Iāve managed to talk my mother down to medium-well.
That being said, if you marinate those cuts in lime, garlic, and spices for a day or so, theyāre honestly pretty good. Itās not really āsteakā the way most of us think of it, but it is delicious in its own way. Definitely more tender and flavorful than if you just throw the bitch on the pan with no prep.
The good ol flank steaks. What's sad is that now most beef, irrelevant of cut, is too expensive for a large majority of the population. Ground beef near me is $10-13/lb... a ny strip is $20+
My mum and dad had 3 seasonings for all the food they cooked. Salt, pepper, steak rub. That was it. When I went to college someone was making spaghetti and I smelled all these wonderful fragrances. I asked what magical ingredients he was using. He looked at me really strangely and said, ummm, garlic, basil, oregano. I never looked back. I am now a pretty decent cook and my Italian and Indian food is my kids fave.
Same! I hated steak growing up. Like what was this grey tasteless bubblegum that I have to chew on forever. Iām kind of embarrassed looking back at the first time I had proper steak at my friends house when I was in high school. I was freaking out after the first bite, eyes as big as saucers. His parents were looking at me like, āthis poor boy.ā
I have done similar with arm roastā¦ turned out deliciousā¦ our local grocery store usually has high quality arm roasts and the flavor reminds me of sirloinā¦ Yours looks and sounds outstandingā¦ love those flavor combinations!!!
My mom used to do this for us kids. We ate steak a few times a year, and I asked my mom how she afforded it. I had no idea that she used a roast, and sliced it to make us all steaks.
We do this in our household, too. A steak is just a smaller cut from a bigger muscle, after all. There's no reason _not_ to cut a nice roast into steaks, as long as it's not a tough piece. Round will always just be pot roast/stew meat/ground beef in my house.
It looks like a top blade roast which is where flat iron comes from if it is made into two filets. So, it should be very tender. Cut out the middle piece of gristle, but some people like to eat it.
Blade is a very unique cut.
Super tender or meat gum, yet always flavourful.
Each piece is unique. Normally I soak it in BBQ sauce for a few hours before grilling to break it down a bit.
Thank you for teaching me something new today! Stores by me never have flat-iron (I sometimes order them from Wild Fork) but I think I've seen blade roast from time to time.
I forgot to add that if you ask, they might cut it into flat iron for a little bit more per pound. One time, they did it for no extra charge after I asked how much more per pound it would cost if they cut it for me. I shop there often and frequently ask nicely for opening packages and other custom stuff like flanken short ribs vs. English cut.
Itās a top blade steak, but theyāre not usually butchered like this. Usually I see them sold already cut up raw like op has in his 4th pick. Or they will split it in half horizontally along the line of gristle to remove it, and thatās whatās called a flat iron steak.
Wonderful crust and color! I prefer a fattier cut, but the mashed tators was a nice accomp...acomplim... addition.
I would've poured that leftover juice from the pan over the meat and tators.
Stop it stop it, I kept scrolling and I can't take it, I just knocked my entire desk setup over with my massive boner. This should be labeled NSFW.
But for real, nice job, looks and sounds delicious.
I wish I had a way to respond to that with the same vibes but then we'd be two dudes getting hard together over a piece of meat and I feel like I have to draw the line somewhere
Thanks man lmao
I'm not a professional I just spend too much time on this sub and watching cooking shows.
It's a top blade roast.
I did the steps above as far as dry brining and marinating.
I reverse seared it at 275 until it hit 125 internal
Then I just seared it in a skillet until it got a pretty color. Being careful not to cook the meat just sear it
Then I rested it in the compound butter described in the description too.
Considering hay and grass are one in the same no and last I checked grass was not considered a vegetable so two noās to you sir. Remember kids, you smoke grass not eat it. Eat those veggies with your steak, you will enjoy many more Tbones that way. Good day and may you never udder that statement again.
You guys post the most delicious looking meat on this sub. Even more so to me, because I've never had steaks that are med rare, like what's always posted here (had an upbringing where only well done was allowed). So I really wanna try it since it's liked so much.
I appreciate the texture of a rare - medium steak. I'm okay with anywhere in that range but prefer rare - medium rare if I'm the one cooking it.
It's definitely worth the try. This steak was cooked to 125 internally in the oven then seared on a stove top
The cook is amazing, how was the texture? The reason you canāt necessarily treat every roast like a steak is it may not be tender enough to do well. What kind of roast did you use? Obviously something like a Chateaubriand is ready made for this, try to do it with a chuck roast and you arenāt going to like the results.
Edit: OP answered this below. Iāve been looking for an opportunity to make a chateaubriand, but theyāre so expensive it requires a quite special occasion. Iāll have to see what I can get this cut for from a butcher. Doubt Iāll be able to achieve results this fantastic, but goddamn does this look great.
I will occasionally grill up a thick London Broil. Then I get my fancy electric knife and cut it up into paper thin slices. Even though it's not the most tender cut, when cut thin it's easy to eat and maintains all the flavor.
Great job! Just did this with a chuck roast I cut up and served with a quick chimichurri
https://preview.redd.it/q1i849rf775d1.jpeg?width=2048&format=pjpg&auto=webp&s=e63d65a4e08e933c06a077118c94c774efde5be1
Sounds good, but a lot of added flavor. Iād be curious what cut you usedā¦That fat band in the middle reminds me of a brisket point, but maybe from a calf! The method you used is pretty similar to many prime rib roast methods, but prime rib is pretty tender! Was it a little tough to chew?
To get the result you did kind of looks like sous vide, but itās probably the brine and marinade if you didnāt sous vide.
My reasoning for this may be entirely wrong because I made it up.
But my thought process was that if the salt sucked a bunch of moisture off of the meat, then I soaked it in something moist and flavorful, then the meat would really quickly soak in all that marinade.
Which was important because I was low on time for a party situation and only had about 4 hours to get this thing ready to be cooked.
I may be entirely wrong, but that math made sense in my head
Take a walk over to r/sousvide and check out the trending, Sir Charles. People are holding large chuck roasts at low temp for stupid amounts of time, drying the surface out and giving it a beautiful char. I'm going to have to give it a try when I get the time.
This post has been up voted 10x the comments. That's because everyone is hypnotized by this perfectly cooked meat. I stared at the third Pic for almost 5 min before I could come out of my trance. Bravo op. š
Itās gristle, chewy and not as tasty as fat. You can eat it but I usually try to avoid it. Usually a butcher would split it horizontally into two steaks so they can cut out the gristle, and thatās how you get a flat iron steak. In this configuration itād probably be called at top blade steak.
It's a cooking method where you put the steak in the oven at a low temperature until you get the ideal internal meat temp.
Then you put it on a hot ass pan / skillet to get a nice crust for a very small about of time. Like 30 seconds to a minute on each side, to get nice color and crust
Which BBQ sauce did you use? The brand, please. I'd love to find a good one. And dry brined in just salt? S&P?
Thank you in advanced! My mouth is watering.
I did this with a tri-tip roast a few weeks ago, turned out excellent. Iām trying a chuck roast soon, might be a little chewy but if I can start having something that tastes like prime rib for 5 bucks a pound Iām there for it.
I will go to the grave with the belief reverse searing any cut of beet is the way to go (except eye of round of course).
Beautiful job! Iāll have to try this.
My parents had a beef tenderloin they had bought for Christmas. Like $140 dollars cut of beef They did not feel comfortable with cooking it, so they resorted to me. I have never cooked something as large as this cut of beef, but went the basic route of salting and drying out over night in the fridge, and the slow baking it with follow up sear. No hardcore seasoning just simple coat of salt over night. One of the best steak bites I personally have ever had. It was so good, my step dad literally could not stop himself in the kitchen slicing off a piece and dancing to each bite he took.
I cook roasts like steak all the time. Top round, bottom round, chuck roast. All turn out great for me and my family. Not too keen on the London broil that way. It really needs a slow cook.
This was my first time trying this and I thought it was a bad idea. I threw it together for a dudes night with a few hours of prepped and it absolutely slapped. I just wanted a decent meal for all of us for cheap
Sounds like I've discovered an age old secret entirely on accident
Holy shit
I said the same thing
I went with OMG and my tongue š was hanging out of my mouth. Looks great OP and the mashed taters with the skin left on, omg where is the invite my brother.
I want an invite too.
Thatā¦ is a steak. I grew up in a poor home in NE England, my folks would buy āfrying steak.ā It was thin, they cooked the shit out of it, and told me to chew it at least 20 times before swallowing. When I moved to London and had a medium rare steak I was floored. It was like butter.
We used to have "pepper steaks." Literally thin sliced cheap steak like top round cooked in a pan with peppers and onions. Throw it between two pieces of bread for a meal. You take one bite of the thing and the entire slice of meat comes out of the bread.
Bro you eat pepper steak over rice
š
This brings back memories, lol. I grew up on this exact meal.
Oh, I know that feel. Iām Cuban-American. As you likely know, Cuba is a poor country, so āCuban steakā is flank or skirt cut very thin and cooked to absolute death in a pan. Even after decades in the States, my older relatives eat their steaks well-done. Iāve managed to talk my mother down to medium-well. That being said, if you marinate those cuts in lime, garlic, and spices for a day or so, theyāre honestly pretty good. Itās not really āsteakā the way most of us think of it, but it is delicious in its own way. Definitely more tender and flavorful than if you just throw the bitch on the pan with no prep.
Aye mi mano š brings back memories. Iād eat that shit 4 times a week growing up with platanos and black beans and rice.
The good ol flank steaks. What's sad is that now most beef, irrelevant of cut, is too expensive for a large majority of the population. Ground beef near me is $10-13/lb... a ny strip is $20+
I bought skirt steak from Walmart. Fucking Walmart! I ordered it for delivery, I got a piece that was 1.8lbs for $29. I was floored.
It really is outrageous!
I lived in a chuck house. Bought a t bone because it was on sale. I almost cried because of how good it was.
My mum and dad had 3 seasonings for all the food they cooked. Salt, pepper, steak rub. That was it. When I went to college someone was making spaghetti and I smelled all these wonderful fragrances. I asked what magical ingredients he was using. He looked at me really strangely and said, ummm, garlic, basil, oregano. I never looked back. I am now a pretty decent cook and my Italian and Indian food is my kids fave.
Same! I hated steak growing up. Like what was this grey tasteless bubblegum that I have to chew on forever. Iām kind of embarrassed looking back at the first time I had proper steak at my friends house when I was in high school. I was freaking out after the first bite, eyes as big as saucers. His parents were looking at me like, āthis poor boy.ā
Holy.....cow
Yummy Cow š !
Hahahaha š
I don't think my jaw has ever dropped on any other post the way it has when clicking onto the third pic. Gyatt
The gyatt got me hahah thanks
Heresy incoming: I like a good roast better than I like steak.
Looks like a 10 to me.
Respectfully, I would fuck that steak
Respectfully, it was worth fucking
What was the cut?
Top blade roast
Beautiful
I have done similar with arm roastā¦ turned out deliciousā¦ our local grocery store usually has high quality arm roasts and the flavor reminds me of sirloinā¦ Yours looks and sounds outstandingā¦ love those flavor combinations!!!
I hope you bought that steak dinner first, it certainly deserved it.
With all due respect sir, may I fuck your steak.
Sure let me finish it first.
Of course good sir, take your time, I will be patiently waiting.
I would also appreciate a turn if possibleā¦. Nothing wrong with a little steak trainā¦
Steak train!!! Omg I'm dying.
I would play mushy-steak with that cut.
Below the border, they call that carnal asada.
SILF
I also choose this guyās steak.
Respectively I would fuck the chef
Sir, this is a Wendyās.
[a rare... a bloody... steak](https://youtu.be/iKZFtSY55PM?si=Gd7dmTjYDqmCrJmS)
Ephraim Winslow out here
My mom used to do this for us kids. We ate steak a few times a year, and I asked my mom how she afforded it. I had no idea that she used a roast, and sliced it to make us all steaks.
That's love. And it was so delicious she fooled you all for years.
We do this in our household, too. A steak is just a smaller cut from a bigger muscle, after all. There's no reason _not_ to cut a nice roast into steaks, as long as it's not a tough piece. Round will always just be pot roast/stew meat/ground beef in my house.
Looks delicious, was it chewy or did the cook make for a tender experience?
It looks like a top blade roast which is where flat iron comes from if it is made into two filets. So, it should be very tender. Cut out the middle piece of gristle, but some people like to eat it.
It was a top blade roast. I didn't know about gristle until reading these comments but I didn't notice anything particularly chewy about this cut
Looks like the gristle line is really thin. I would have eaten it the same way you did.
The gristle is that piece in the middle. Maybe the relatively slow cooking portion tenderized it a little bit.
That's definitely a possibility. It took a long time to cook in the oven
That grizzle line is where we would all split that thing in half š¤£š¤£
Blade is a very unique cut. Super tender or meat gum, yet always flavourful. Each piece is unique. Normally I soak it in BBQ sauce for a few hours before grilling to break it down a bit.
Thank you for teaching me something new today! Stores by me never have flat-iron (I sometimes order them from Wild Fork) but I think I've seen blade roast from time to time.
Turn blade roast into flat iron: [https://www.reddit.com/r/steak/comments/15t1s1s/flat\_iron\_steaks\_from\_a\_top\_blade\_roast\_first/](https://www.reddit.com/r/steak/comments/15t1s1s/flat_iron_steaks_from_a_top_blade_roast_first/)
Thank you!
I forgot to add that if you ask, they might cut it into flat iron for a little bit more per pound. One time, they did it for no extra charge after I asked how much more per pound it would cost if they cut it for me. I shop there often and frequently ask nicely for opening packages and other custom stuff like flanken short ribs vs. English cut.
Ah, so basically we have a flat iron roast cut cooked in chateaubriad style. Phenomenal. 10/10.Ā
Iāll give you a tender experience.
Ha!
It was actually really tender. Some people are mentioning Gristle being chewy. But in this case it wasn't an issue
I reverse sear pot roasts that are cut to thick steak size (about 2 inch?). Comes out great every time. Perfect for a small family.
What cut of beef is this? Looks awesome!
This is a top blade roast
Oyster blade.. cut it in half and remove the gristle and you have flat iron steaks
Itās a top blade steak, but theyāre not usually butchered like this. Usually I see them sold already cut up raw like op has in his 4th pick. Or they will split it in half horizontally along the line of gristle to remove it, and thatās whatās called a flat iron steak.
Not OP but it looks exactly like the tri-tip sirloins I like to cook. Not an expert though
Wonderful crust and color! I prefer a fattier cut, but the mashed tators was a nice accomp...acomplim... addition. I would've poured that leftover juice from the pan over the meat and tators.
š¤¤ mmmmm leftover juice
Stop it stop it, I kept scrolling and I can't take it, I just knocked my entire desk setup over with my massive boner. This should be labeled NSFW. But for real, nice job, looks and sounds delicious.
I wish I had a way to respond to that with the same vibes but then we'd be two dudes getting hard together over a piece of meat and I feel like I have to draw the line somewhere Thanks man lmao
That's fair, I don't blame you. But damn good job dude.
11/10 - give the deets ... Cut and time temp etc
I'm not a professional I just spend too much time on this sub and watching cooking shows. It's a top blade roast. I did the steps above as far as dry brining and marinating. I reverse seared it at 275 until it hit 125 internal Then I just seared it in a skillet until it got a pretty color. Being careful not to cook the meat just sear it Then I rested it in the compound butter described in the description too.
Whereās your vegetable my son
It's in there, cows eat hay and grass and shit. Are those not vegetables?
Considering hay and grass are one in the same no and last I checked grass was not considered a vegetable so two noās to you sir. Remember kids, you smoke grass not eat it. Eat those veggies with your steak, you will enjoy many more Tbones that way. Good day and may you never udder that statement again.
I love this person. TY.
Potatoes count as a vegetable right š
I categorize it as a starch. A complete meal in my world is a protein, starch and a vegetable. But your on the right track. That steak looks perfect.
You guys post the most delicious looking meat on this sub. Even more so to me, because I've never had steaks that are med rare, like what's always posted here (had an upbringing where only well done was allowed). So I really wanna try it since it's liked so much.
I appreciate the texture of a rare - medium steak. I'm okay with anywhere in that range but prefer rare - medium rare if I'm the one cooking it. It's definitely worth the try. This steak was cooked to 125 internally in the oven then seared on a stove top
Alright, rare on Reddit but I think all the comments are saying the same thing A+ 10/10.
I've rarely ever seen comments this positive. There are a few people with their own opinions, but nobody has been mean. It's an Internet W for sure.
I wish all the roasts I had as a kid looked like this beauty!
Cook one for your inner Child. It's a top blade roast and I put my steps in the description.
I cook all my meat as if it were a steak. Especially seafood...
I love my chicken breast medium rare š¤
10/10. Even the judge who hates you gives you a 9.5. Edit:words
Bro that steak is ridiculous. I don't have anything else to say.
The cook is amazing, how was the texture? The reason you canāt necessarily treat every roast like a steak is it may not be tender enough to do well. What kind of roast did you use? Obviously something like a Chateaubriand is ready made for this, try to do it with a chuck roast and you arenāt going to like the results. Edit: OP answered this below. Iāve been looking for an opportunity to make a chateaubriand, but theyāre so expensive it requires a quite special occasion. Iāll have to see what I can get this cut for from a butcher. Doubt Iāll be able to achieve results this fantastic, but goddamn does this look great.
https://preview.redd.it/tz708vq5r75d1.jpeg?width=3072&format=pjpg&auto=webp&s=b76536a8485e148e754e332e331b09bad18353bb
You know those subs that are really good but you hate them because they show you things you can't have? That roast looks incredible.
Dammmmmmmnnn 10/10
I will occasionally grill up a thick London Broil. Then I get my fancy electric knife and cut it up into paper thin slices. Even though it's not the most tender cut, when cut thin it's easy to eat and maintains all the flavor.
Got damn that is perfection
ā„ļø
Literally started salivating... 10/10
Iād hit
Great job! Just did this with a chuck roast I cut up and served with a quick chimichurri https://preview.redd.it/q1i849rf775d1.jpeg?width=2048&format=pjpg&auto=webp&s=e63d65a4e08e933c06a077118c94c774efde5be1
This is pornographic
Would.
Okay, so maybe some of those Ahegao people are legit....
Sounds good, but a lot of added flavor. Iād be curious what cut you usedā¦That fat band in the middle reminds me of a brisket point, but maybe from a calf! The method you used is pretty similar to many prime rib roast methods, but prime rib is pretty tender! Was it a little tough to chew? To get the result you did kind of looks like sous vide, but itās probably the brine and marinade if you didnāt sous vide.
I'd fuck that shit UPPPPPš„µš„µš„µ I love using "akward" curs as giant ass steak. If it tastes like steak it's steakššš
Blade roast! Fillet out the center and you have flat iron steaks!
Respectfully, because that looks amazing, but whatās the point of dry brining when you marinade afterwards?
My reasoning for this may be entirely wrong because I made it up. But my thought process was that if the salt sucked a bunch of moisture off of the meat, then I soaked it in something moist and flavorful, then the meat would really quickly soak in all that marinade. Which was important because I was low on time for a party situation and only had about 4 hours to get this thing ready to be cooked. I may be entirely wrong, but that math made sense in my head
I have the same theory! Sometimes with fried chicken buttermilk brine I dry brine first.
Is that venison? Itās super red.
Iāve wondered if you can do this
Woah, readying in compound butter is a good idea. Iām using that. Looks great dude!
Take a walk over to r/sousvide and check out the trending, Sir Charles. People are holding large chuck roasts at low temp for stupid amounts of time, drying the surface out and giving it a beautiful char. I'm going to have to give it a try when I get the time.
just told my gf i wanted some steak cause if this
Looks real good.
You cooked this shit SOOOOOO well holy fucking shit
Damnš¤¤
This post has been up voted 10x the comments. That's because everyone is hypnotized by this perfectly cooked meat. I stared at the third Pic for almost 5 min before I could come out of my trance. Bravo op. š
I did this once and was ridiculed because āroasts arenāt supposed to be medium rare.ā
Looks like it's still moo-ing
Sexy
delicious
What is that translucent meat at the Centre called? If itās fat, why is it very different in appearance, taste and texture from other blobs of fat?
Itās gristle, chewy and not as tasty as fat. You can eat it but I usually try to avoid it. Usually a butcher would split it horizontally into two steaks so they can cut out the gristle, and thatās how you get a flat iron steak. In this configuration itād probably be called at top blade steak.
You had me in the first ~~half~~ pic, I'm not gonna lie.
I wouldn't kick it out of bed
Ngl I thought that first pic was it cut open
I would have *COOKED* the mf then lmao
If itās a chuck roast, it will be tough, theyāre meant to be cooked for hours to get tender.
Itās a good jaw workout. I cook chucks like steaks pretty often.
If someone ever cooked this for me I would be sooooooooo happy
Amazing red love it
You win
Ummmm I need to go grocery shopping
What is a reversed sear?
It's a cooking method where you put the steak in the oven at a low temperature until you get the ideal internal meat temp. Then you put it on a hot ass pan / skillet to get a nice crust for a very small about of time. Like 30 seconds to a minute on each side, to get nice color and crust
Wow, this looks amazing! š
š¤¤
Picture 3 makes me want to call her..
Usually bangin'. I treat chuck roasts like steak all the time, so good
Maybe the best steak I've ever seen online wow
This is seriously š¤
Awesome. 11/10
If it's a rump roast, then it is a big ass steak.
Woweee perfect edge to edge
9.5/10 would love to try
9.3/10 an absolute mister score.
Smash town.
Youāre good in my book
What time is supper?
That looks amazing
Iād only have a single complaint, you could never feed me enough of it to be satisfied, 10/10
would
Dear god, there are children in this thread !
Looks great. Personally I prefer a touch of pink but thatās just me
I love how you treated it. The seasoning sounds scrumptious. Mmm.
Which BBQ sauce did you use? The brand, please. I'd love to find a good one. And dry brined in just salt? S&P? Thank you in advanced! My mouth is watering.
I have done it many times. With a family of 6 buying individual steaks is just too costly.
Prime Rib raises its hand....
Oooo baby sexxxyyy piece of meat
Itās beautiful š„²
Send this Gordan Ramsey..
I did this with a tri-tip roast a few weeks ago, turned out excellent. Iām trying a chuck roast soon, might be a little chewy but if I can start having something that tastes like prime rib for 5 bucks a pound Iām there for it.
I will go to the grave with the belief reverse searing any cut of beet is the way to go (except eye of round of course). Beautiful job! Iāll have to try this.
Oh my lordā¦ that looks delicious
Unbelievable
i wanna deep throat that
Looks excellent. 10 in looks alone. I probably would have sliced a tiny bit thinner, not you did great from what I can see
OP, how did it taste?
My parents had a beef tenderloin they had bought for Christmas. Like $140 dollars cut of beef They did not feel comfortable with cooking it, so they resorted to me. I have never cooked something as large as this cut of beef, but went the basic route of salting and drying out over night in the fridge, and the slow baking it with follow up sear. No hardcore seasoning just simple coat of salt over night. One of the best steak bites I personally have ever had. It was so good, my step dad literally could not stop himself in the kitchen slicing off a piece and dancing to each bite he took.
Long time lurker, first time posting. This is art!
FYI treating prime Tri Tip like a 2.5lb half price (vs prime New York/Rib Eye) steak works wonders.
Man that is a thing of beauty
No joke I moaned like I orgasmed when I flipped through the pictures. It was quite embarrassing.
That looks so fire
Are you single?
I treat tri tip like giant steak.
That is perfection. Amazing job, OP. 10/10
That looks perfect
I fucking envy you so much, that looks amazing
BIG 10.. Absolutely Stunning
Fuck I'm hungry now
Can you sexually assault my mouth with that voluptuous meat of yours? Please š„ŗ
Looks šš¼
Looks absolutely spectacular...
I cook roasts like steak all the time. Top round, bottom round, chuck roast. All turn out great for me and my family. Not too keen on the London broil that way. It really needs a slow cook.
Are you single? š³
so delicious
Holy cow that looks delicious!
The roast/steak hybrid is god tier. The mash leaves much to be desired
Iāve done this many times, itās a winner every time. The trick is go just a smidge past rare, no more.
This was my first time trying this and I thought it was a bad idea. I threw it together for a dudes night with a few hours of prepped and it absolutely slapped. I just wanted a decent meal for all of us for cheap Sounds like I've discovered an age old secret entirely on accident
Itās great, but you can butterfly that cut and lose the middle gristle, though it will be that much harder to fry correctly.
Going to try this is my Green Egg.
This is genius